Scrambled Eggs with Oysters

Ingredients

• an ounce of fresh butter
• a teaspoonful of anchovy paste
• five or six eggs
• season with salt
• pepper
• a dash of paprika or Krona pepper seasoning
• a dozen oysters

Method

1. 1

   Mix the butter with the anchovy paste.

2. 2

   Beat the eggs and season with salt, pepper, and paprika.

3. 3

   Melt the anchovy butter in the chafing dish, when hot pour in the eggs, stir lightly until the mixture begins to thicken, then add the oysters, previously bearded and cut into halves or dice.

4. 4

   Serve from the chafing dish with fingers of toasted bread, buttered and lightly spread with anchovy paste.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.

season with salt and pepper, mix the cornflour with a little stock (cold) and Incorporate this along with the oysters, etc. Stir till it boils, adding a little more stock to moisten ; flavour with a few drops of lemon juice, and lastly add the shrimps. Put in the remainder of butter, and cook very gently for five minutes. Sprinkle with chopped parsley, and serve from the chafing dish. Scrambles Eggs wttb ©asters. ( CEufs brouilUs aux Huxtres.) Mix an ounce of fresh butter with a teaspoonful of anchovy paste. Beat up five or six eggs, season with salt, pepper, and a dash of paprika or Krona pepper seasoning. Melt the anchovy butter in the chafing dish, when hot pour in the eggs, stir lightly, until the mixture begins to thicken, then add quickly a dozen oysters

Cook this with the app: pantry check, scaling, and the assistant.